By Rachael Bause
Pumpkin Cookies With Cream Cheese Frosting
9 steps
Prep:15minCook:12min
Soft Pumpkin Cookies with Cream Cheese Frosting are dusted with a sprinkle of pumpkin pie spice to finish them off!
Updated at: Thu, 17 Aug 2023 09:49:01 GMT
Nutrition balance score
Unbalanced
Glycemic Index
68
Moderate
Glycemic Load
140
High
Nutrition per serving
Calories1268.7 kcal (63%)
Total Fat46.5 g (66%)
Carbs204.7 g (79%)
Sugars135.5 g (151%)
Protein12.9 g (26%)
Sodium754.4 mg (38%)
Fiber4.7 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Parchment paper
or Silpat liner
328gall-purpose white flour
1 teaspoonbaking soda
1 teaspoonbaking powder
2 teaspoonsground cinnamon
pumpkin pie spice
½ teaspoonfine sea salt
¾ cupgranulated white sugar
¾ cuplight brown sugar
lightly packed
½ cupunsalted butter
softened, do NOT melt
222gpumpkin
not an entire can, canned, do not use pumpkin pie filling, do not use an entire can
1egg
large
1 teaspoonvanilla extract
115gfull-fat cream cheese
the block cream cheese, not spreadable, softened NOT melted
56gunsalted butter
softened, NOT melted
242gpowdered sugar
⅛ teaspoonfine sea salt
pumpkin pie spice
Instructions
Step 1
PREP: Prepare a large sheet pan by lining with parchment paper or a Silpat liner. This step is very important to avoid burned bottoms on these cookies. Preheat oven to 350 degrees F.
Step 2
DRY INGREDIENTS: Add flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt to a large bowl; whisk to combine and set aside.
Step 3
WET INGREDIENTS: In a medium bowl, cream together the butter, white sugar, and brown sugar until smooth and creamy. Add 1 cup pumpkin, the egg, and vanilla. Beat until the mixture is creamy. Add the dry ingredients and mix until just combined. Avoid over mixing, as it will create denser cookies.
Step 4
OPTIONAL -- CHILL DOUGH: Cover tightly and chill the dough for 30 minutes up to 10 hours. Chilling is not necessary but it makes the dough easier to work with and intensifies flavors.
Step 5
ROLL COOKIE BALLS: Use a 1 tablespoon measuring spoon to scoop out balls of dough. Each cookie should be about 1 tablespoon in size. Once dough is in the measuring spoon, use a small spoon to scoop it out and onto the lined sheet pan. Try to smooth or round the balls, but it's okay if they're a bit bumpy; the dough is difficult to work with. Leave 2 inches of room for each cookie (I only bake 8-10 cookies at a time) and flatten the balls of dough slightly. (This batter is wetter than normal cookie dough, so don't be alarmed that you can't roll the balls of dough; chill in the fridge for additional time if needed for easier rolling).
Step 6
BAKE: Bake for 8-12 minutes (9 minutes is perfect for my oven!) watching carefully to avoid over baking. We like these slightly under-baked and soft, but the tops shouldn't be shiny/wet looking at all. Remove and allow cookies to stand for another 3-5 minutes on the sheet pan before removing to a wire cooling rack to finish cooling.
Step 7
FROSTING: Meanwhile, make the frosting. In a stand mixer fitted with the whisk attachment, beat the softened (not melted; it should be at room temperature) cream cheese and butter until creamy (about 2 minutes) at medium-high speed. Add the powdered sugar, salt, and vanilla. Beat until soft and creamy. Avoid over-beating the mixture or you'll get whipped frosting.
Step 8
FROST COOKIES: Generously frost the cooled cookies and if desired, sprinkle the tops of the cookies with a little pumpkin pie spice.
Step 9
STORAGE: Do not store the cookies in a sealed plastic container. Instead, store on plates loosely covered with foil in the fridge. They're best eaten the same day or within 2-3 days. After that, they soften too much. Freeze un-baked cookie dough balls for up to 3 months; bake straight from freezer for an additional 1-3 minutes.
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Notes
5 liked
0 disliked
Delicious
Sweet
Moist
Easy
Kid-friendly